Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation
Loading...
Date
2006
Journal Title
Journal ISSN
Volume Title
Publisher
Chem. Biochem. Eng. Q.
Abstract
The rate of breakdown of fermentable sugar and the formation/decomposition of
butan-2,3-dione (diacetyl) in wort made with unmalted sorghum, malted sorghum,
malted barley and sorghum/barley malt adjunct during fermentation was studied as a
function of temperature. The rate of fermentation of sugar, formation and decomposition
of butan-2,3-dione increases with increasing temperature and is dependent on the nature
of the substrate. The decomposition of butan-2,3-dione is faster in wort made with
malted sorghum and barley when compared to wort made with unmalted sorghum or sorghum/
barley malt adjunct
Description
Staff Publication
Keywords
Fermentable sugar,, diacetyl decomposition,, temperature.